Purabi

As we welcome the new year, it is exciting to think that we, together, were there to watch 2018 blooming and disappearing gracefully, as our life unfolds yet another new year for us. A beginning that comes with a brand-new day and a brand-new year thereafter. The new year is for you to embrace the good times… a new chapter of your life that is full of a rainbow of experiences ahead… New year resolutions? My blog is a learning platform for me, and as I write each new blogpost on Cosmopolitan Currymania, I learn something new each time.

The story of Goa Portuguesa started three decades ago, when the young Awchat couple would venture out in Mumbai in search of authentic Portuguese-style Goan food, but couldn’t find any. Dr. Suhas’s wife, Masterchef Deepa Awchat, a cookbook author and a well-known personality, handles the food production, Recipe R&D, Finance and HR of Goa Portuguesa. If you thought that Goan food is predominantly non-vegetarian, then you must come to Goa Portuguesa, where apart from an obvious huge array of non-vegetarian choice, they have 108 vegetarian dishes to choose from. Other special starters from the new menu include Grilled Paneer Stuffed with Green Chutney, Lamb Chops in Pepper Sauce, Curry Crumbed Chicken, Stuffed Mussels imported from Goa, Bell Pepper Mushroom Balls and Stuffed Lulus (squids).

This old-school Christmas treat called Melomakarona is very popular in Greece and almost every traditional Greek household makes it. The medieval word “Makaronia” is actually derived from an ancient Greek word “Makaria”. Sitting here in India, while researching on Melomakarona’s backstory, I wished to taste this ancient Greek dish. Before you jump on to this unique Christmas recipe of the Greek Melomakarona, please show some love for this blog by helping in spreading the word.

Saturday and Sunday, there is a buffet that’s full of the varied fare of Maharashtra, and homestyle authentic dishes across Maharashtra never tasted so good! In this weekend (Nov 30, Dec 1 and Dec 2), there will be delicacies from the Vidarbha region, whereas in the last weekend (7-9th Dec), there will be an amalgamation of the best specialities across all the regions showcased so far. At Mejwani Maharashtra Chi, the food from the Ghaati, coastal and Vidarbha dishes are full of local, rustic flavours. It is a mix of rice flour, millet flour, split Bengal Gram flour, Sorghum flour, split black gram flour and coriander seeds.